If you don’t already know the culinary wizardry that is Giuseppe, please see here and here. He is the Executive Chef/Partner of GT Fish and GT Prime, and has been nominated for James Beard Awards, and won Food and Wine awards, and he is very amazing and we love him. Mostly because is just an all-around GOOD guy, down to earth humble, hilarious (he has on several occasion left us funny selfies on our phones when we weren’t looking), and also because he makes delicious food that we enjoying eating.

The SDC cassoulet recipe is 13 years in the making, and is made up of all the good stuff: garlic sausage, duck confit, leg of lamb, slab bacon, braised tomatoes and onions, and white beans, all layered up in a casserole. That delicious bean stock is poured over the cassoulet, then it is topped with glorious duck fat bread crumbs, and served with a swipe of extra strong dijon mustard. If you’ve had it in past years, you know you wanna have it again. If you haven’t -- life is too short not to. What are you waiting for?

Technically, our annual New Year’s Eve Dinners aren’t on New Year’s Eve. These dinners run a couple of days before it. Hence, the NOT New Year’s part. But the fancied up food, festive feel, and party poppers will all be present -- and minus the high babysitting and ride sharing costs and rampant drunk people on the streets. Everyone wins!

Come celebrate (or soothe) the end of a CRAZY (you know what we talkin’ ‘bout) year with us and toast to happier and healthier times ahead

When it’s cold outside, there’s nothing we love more than Chinese takeout. The doorbell to rings, signaling the happiness that is to come, and an awesome person is standing there handing us bags of magic. Cozying up at home with fried rice, egg rolls, and hot soup is our jam.

Leaves shift their color spectrum from green to red. Temperatures start to drop. The sun sets earlier (or we just set our clocks back, whichever way you like to look at it). This time of year has its own brand of magic - for us, it means fall produce, heartier comfort foods, and our annual collab dinner with the fine folks at 3 Floyds Brewing Co.

If you’ve been following Josh down his pizza and bread making rabbit hole on social media, you’ll notice he is up’ing the pizza game big time. We’ll be dishing out two types: one thin crust and two thicker grandma-style crusts. Heaven toppings galore. Great starter courses too, to get you geared up for the pizza mouth party.